Millstone 100 Rye 10 Year Founders Res

Millstone 2016 KWM Oloroso Cask

$111.99

Our 3rd KWM exclusive cask of Millstone is a single malt distilled in 2016, and matured in an Oloroso sherry hogshead. The whisky has been bottled after 7 years at 52.3%. We're big fans of Millstone and its impresario Patrick Van Zuidam. We've been looking for an opportunity to select and bottle a cask of sherry-matured Millstone single malt, and are thrilled that this one is finally here! 

The artwork on the label is from a painting of the store Andrew's wife Jen had made for him several years ago... it is our old entrance, pre-"the infamous Dodge Ram incident!"

Millstone Special 31 Peated Palo Cortado

$141.99

This heavily peated Dutch single malt from Millstone is making waves... Serge @ Whisky Fun just gave it an 89pt scored. Distilled in 2019, and filled into an ex-Palo Cortado Sherry Cask, it was bottled in 2024 after 5 years at 46%. 

WhistlePig 18 Year Old Double Malt

$609.99

The 4th Edition of WhistlePig's 18 Year Old Double Malt contains a mash of 79% Rye, 15% Malted Rye, and 6% Malted Barley. It has been finished in ex-PX Sherry casks and bottled at 46% ABV.

While it was matured and bottled by WhistlePig in Vermont, USA, the back of the bottle states it is indeed a product of Canada. No word as to which distillery or distilleries originally distilled it, though. it could be Calgary's own Alberta Distillers, LTD, as many other WhistlePig releases contained ADL Rye…

Millstone 100 Rye Whisky

$108.99

Made from a mash of 51% malted and 49% unmalted rye grains, the whisky is 100 months old, 100 proof and 100% rye. This is a single rye whisky and has won awards from the Wizards of Whisky and Whisky Magazine. In 2016 it won Best Dutch Rye Whisky.

While not historically known for their whisky, the Dutch have been distilling as long as anyone in Europe. Most famous for genever and brandy, some of the distilleries there have taken to producing whisky. The Zuidam family began producing genever and other liquors in 1976 in the town of Baarle-Nassau on the Belgian border. Patrick van Zuidam, the second generation, began experimenting with whisky distillation in 1996, and started laying down barrels. The distillery produces both malt and grain whiskies, including a powerful rye. While they have borrowed and been influenced by the whisky makers in other countries, they are making a distinctly Dutch whisky. In one curious aspect, they mill their own barley in traditional windmills. 

From the Distillery: “The new spirit is aged for a minimum of 100 month on new American oak barrels. The nose has rich notes of citrus fruit and spices with delicate tones of honey combined with vanilla and oak. The taste is rich fruity, honey sweetness and delicate spicy notes and a long peppery vanilla and oak finish.” 

Evan's Tasting Note

Nose: Cloves, pine needles, coffee grounds and earthy spices. Maple syrup, ginger snaps, pumpernickel bread, dried dill, mint leaves, black liquorice, raspberries and blackberries and orange rind. Dark rye bread toasted with honey.

Palate: Black tea, black liquorice, ginger molasses cookies, nutmeg, blackberry compote, root beer, pumpernickel bread again, hints of citrus and mint.

Finish: Slightly drying. Spice, earthy components and black liquorice along with hints molasses sweetness mingle to the end.

Comment: This is a very earthy rye whisky. Not quite like anything else I have tasted from Canada or the USA. It is dark, dense, earthy and delicious.